Mechanically recovered neck bone lean and ascorbic acid improve color stability of ground beef patties

Ground beef patties at two ascorbic acid (Asc) levels 10 and 1,000 ppm) and three: mechanically recovered neck bone lean (MRNL) levels (0, 15 and 30%) were analyzed for percentage surface metmyoglobin (metMb) and HunterLab L* and a* values over 6 days of retail display. Data were collected for two replications, Patties made with Asc had less (P < 0.01) surface metMb than patties made without Asc on days 1-4 of retail display. Ascorbic acid and MRNL acted synergistically to improve surface color. Patties made with Ase showed a linear decrease (P < 0.05) in surface metMb as MRNL level increased From 0 to 30%. Patties made without Ase showed no change in surface metMb MRNL level in creased.